Kofta b' Tahini

Today I am sharing a recipe for a dish that was a childhood favourite of mine. It's called, Kofta b'Tahini, which literally translates from Arabic to Meatballs and Tahini.

This is a very delicious and hearty dish which is perfect for a cold day when you're looking to devour some comfort food!

Kofta b Tahini

Traditionally, this dish is prepared in layers. Usually, minced meat is pressed on the bottom of a pan, followed by placing scalloped potatoes on top and finally, smothered with a Tahini sauce. I decided to change it up a bit. I used the same traditional ingredients but chose a different method, by coring and stuffing the potatoes instead. It's still the same familiar taste, with a modern twist!

Potatoes stuffed with meat

If you're looking to make something different and delicious for dinner using Tahini, and you're not worried about the calorie count, give this a try! It will make a perfect Sunday evening dinner.

Ingredients

12 medium potatoes

1 lbs ground lamb (or beef, turkey)

1 large onion

1 cup tahini paste

1 cup water

Juice of 2 lemons 

1/4 cup chopped parsley

1/4 cup pine nuts

2 cloves garlic

2 tbsp extra virgin olive oil

Ready for 400C heat

2 tsp baharat (Arabic all spice)*

1 tbsp salt

1 tsp black pepper

*(if you do not have baharat, you may also

use 1/4 tsp of nutmeg, cinnamon, paprika and allspice )

Method

Preheat oven to 400C.

Heat a frying pan with added olive oil and cook diced onions until they start to turn golden in colour. Let cool.

Mince the sautéed onion, parsley and garlic in a food processor for a few seconds, then add the ground meat and spices. Make sure to pulse a few times so it's a smoother, more minced texture.

Kofta b'Tahini

Wash, peel and core 12 potatoes. You can pick up a utensil to core vegetables at most supermarkets. After you've finished coring (hoping carpel tunnel hasn't set in!) stuff the all the potatoes. Place the potatoes in a roasting dish with the opening facing upwards. Set aside.

In a separate bowl, whisk tahini paste, water and the juice of 2 lemons ( I also added the juice of a blood orange - I was feeling creative!) Pour the sauce all over the potatoes, and sprinkle pine nuts all over the top. Pop in the heated 400C oven for 70 minutes, and then another 5-10 on low broil.

Enjoy!